Spicy Bok Choy and Sausage Hash

Spicy Bok Choy and Sausage Hash
(serves 4–half recipe pictured)

1 large head of bok choy cut into bite-sized pieces
2 large russet potatoes cut into medium-sized cubes
1 pound of your favorite sausage, crumbled
1 bunch scallions
1 cup flat-leaf parsley, chopped
1/2 cup apple cider vinegar
crushed red pepper

Brown sausage over medium heat in a large dutch oven. If the pot appears too dry, add a few tablespoons of vegetable oil, then add the cubed potatoes to the cooking sausage. Avoid stirring the pot too much and cook until the potato begins to brown. Then add the bok choy, onion, and vinegar and continue cooking until everything is tender. If necessary, a little water may be added to the pot to aid the cooking process. Add crushed red pepper, salt, and black pepper to taste. Finish with chopped parsley and serve in warmed bowls.


| December 12th, 2012 | Posted in meat dishes, Recipes |

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